No Meals on Wheels

 

I absolutely LOVE cinnamon bread, rolls, pull-aparts, whatever!  When I saw this recipe, I just had to make it!  The picture just screamed delicious to me and it is!!!  If you love cinnamon rolls, you will love this cinnamon loaf. The recipe makes two loaves so you can share one with a friend.

 

DOUGH:

1 cup hot milk

4 T. butter

5 – 6 cups flour

1/2 cup sugar

1 1/2 tsp. salt

2 eggs

3/4 cup hot water

1 T. yeast

 

FILLING:

8 T.  butter, softened

1 cup brown sugar

cinnamon

 

GLAZE:

2 cup powdered sugar

3 T. milk

4 T. butter, melted

1 tsp. vanilla

Preheat oven to 170 degrees.

1 cup milk

4 T. butter

Heat milk in the microwave for 1 minute.  Carefully place the butter into the hot milk.

5 – 6 cups flour

1  1/2 tsp. salt

1/2 cup sugar

2 eggs

3/4 cup hot water

1 T. yeast

Into your stand mixer, place 2 cups of flour along with the salt, sugar and eggs.

Let it mix for just a few seconds, just enough to cover the eggs.

Add the hot water.

Add the milk/butter mixture.  Mix for 30 seconds.

(Picture shows wrong attachment.  Just do the whole thing with the dough hook.)

Add the yeast and mix until combined.

With the mixer on low, begin to add the rest of the flour.  Add the flour until the dough pulls away from the side of the bowl.   Once you have the right amount of flour, mix on medium speed for 5 minutes.

Cut the dough into two equal parts.  Shape each half into a round ball and let it rest for about 5 minutes.  Letting the dough rest will make it easier to roll out.

Roll each ball of dough into a large rectangle.

8 T. butter, softened

1 cup brown sugar

cinnamon 

Spread 4 T. of softened butter over the top of each rectangle.

Sprinkle with 1/2 cup brown sugar and sprinkle with cinnamon. Amount of cinnamon is not indicated.  Just sprinkle to your liking.

Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 pieces. (I used a pizza cutter.)

Stack the pieces on top of each other.  You might need to use a small spatula to help remove dough from the counter.

Spray pans with PAM.  Carefully set the stacks into the loaf pans.  Don’t stack them perfectly.  They actually turn out better looking if they aren’t perfect.

Place loaves into a 170 degree oven until the dough has risen up and over the edge of the pan about 1 to 2 inches.  (The original recipe said this took about 15 – 20 minutes.  Mine took about 45 mins.  High altitude perhaps?)

Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases.  Once the oven reaches 350 degrees, bake the loaves for 20 – 25 minutes, or until the top is golden brown and the loaves are cooked through.  (Original recipe said 15 – 20 minutes but mine took longer).

2 cups powdered sugar

3 T. milk

 4 T. melted butter

1 tsp. vanilla

While your loaves are baking, make the glaze.  In a small bowl, mix the powdered sugar, milk, butter and vanilla.  Whisk it all together until it’s nice and smooth.

When the loaves are done baking, take them out of the oven and let them rest for about 10 minutes.  Remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.

FULL RECIPE WITHOUT PICTURES —

CINNAMON PULL-APART LOAF

DOUGH:

1 cup hot milk

4 T. butter

5 – 6 cups flour

1/2 cup sugar

1 1/2 tsp. salt

2 eggs

3/4 cup hot water

1 T. yeast

 

FILLING:

8 T.  butter, softened

1 cup brown sugar

cinnamon

 

GLAZE:

2 cup powdered sugar

3 T. milk

4 T. butter, melted

1 tsp. vanilla

Preheat oven to 170 degrees.

1 cup milk

4 T. butter

Heat milk in the microwave for 1 minute.  Carefully place the butter into the hot milk.

5 – 6 cups flour

1  1/2 tsp. salt

1/2 cup sugar

2 eggs

3/4 cup hot water

1 T. yeast

Into your stand mixer, place 2 cups of flour along with the salt, sugar and eggs.

Let it mix for just a few seconds, just enough to cover the eggs.

Add the hot water.

Add the milk/butter mixture.  Mix for 30 seconds.

Add the yeast and mix until combined.

With the mixer on low, begin to add the rest of the flour.  Add the flour until the dough pulls away from the side of the bowl.   Once you have the right amount of flour, mix on medium speed for 5 minutes.

Cut the dough into two equal parts.  Shape each half into a round ball and let it rest for about 5 minutes.  Letting the dough rest will make it easier to roll out.

Roll each ball of dough into a large rectangle.

8 T. butter, softened

1 cup brown sugar

cinnamon 

Spread 4 T. of softened butter over the top of each rectangle.

Sprinkle with 1/2 cup brown sugar and sprinkle with cinnamon. Amount of cinnamon is not indicated.  Just sprinkle to your liking.

Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan. Cut each strip into 6 pieces.

Stack the pieces on top of each other.  You might need to use a small spatula to help remove dough from the counter.

Spray loaf pans with PAM.  Carefully set the stacks into the loaf pans.

Place them into a 170 degree oven until the dough has risen up and over the edge of the pan about 1 to 2 inches.  (The original recipe said this took about 15 – 20 minutes.  Mine took about 45.  High altitude perhaps?)

Turn your oven temperature to 350 degrees, leaving the pans in the oven to rise a bit more as the temperature increases.  Once the oven reaches 350 degrees, bake the loaves for 20 – 25 minutes, or until the top is golden brown and the loaves are cooked through.  (Original recipe said 15 – 20 minutes but mine took longer).

2 cups powdered sugar

3 T. milk

 4 T. melted butter

1 tsp. vanilla

While your loaves are baking, make the glaze.  In a small bowl, mix the powdered sugar, milk, butter and vanilla.  Whisk it all together until it’s nice and smooth.

When the loaves are done baking, take them out of the oven and let them rest for about 10 minutes.  Remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.

 

 

 

 

 

 

 

Preheat oven to 170 degrees.

2 cups wheat flour

2 cups white flour, divided

1/4 cup honey

Into the bowl of your stand mixer, place 2 cups wheat flour, 1 cup white flour and 1/4 cup honey.

3/4 cup hot milk

3/4 cup hot water

1 tsp. salt

6 T. butter, softened

Heat 3/4 cup milk in the microwave for 2 minutes. Add to the flour mixture.

Add 3/4 cup hot water.  (Water should be hot to the touch, but not so hot that it burns your hand.)

Add 1 tsp. salt and 6 T. softened butter.

Turn mixer to low-speed and allow the ingredients to blend together for about 1 minute.

1 T yeast

Add 1 T. yeast.  Mix for about 30 seconds.

While the machine is mixing, add 1 more cup of white flour.  Allow the dough to mix for another minute or so.  The dough should start to pull away from the sides of the bowl  This is an indication that you have enough flour.  If the dough remains stuck to the sides of the bowl, sprinkle a bit more flour (up to 1/2 cup) into the bowl.  Once you have the correct amount of flour added, turn the mixer to medium speed and let the dough mix for 5 minutes.

While dough is mixing, coat the sides and bottom of a 9 x 13 pan with butter.

Using scissors, cut the dough into 15 equal pieces.  Roll each piece into a ball.  I do this by pulling the dough up and snipping off a piece, placing it in the pan.  After making sure that all the pieces are pretty equal in size, roll them into a ball on your counter.

Cover rolls with plastic wrap and place in warm oven for 20 – 30 minutes, or until doubled in size.

Turn your oven up to 350 degrees, leaving the rolls in the oven as the oven heats up.

Once it is up to 350 degrees, start timing.  Cook for about 13- 15 minutes.

Remove the pan from the oven and let them rest for about 10 minutes and then brush them with butter.

Serve and enjoy!

Recipe Source: Jamie Cooks It Up

 

FULL RECIPE WITHOUT PICTURES —

HONEY WHEAT ROLLS

2 cups wheat flour

2 cups white flour, divided

1/4 cup honey

3/4 cup hot milk

3/4 cup hot water

1 tsp. salt

6 T. butter, softened

1 T yeast

Preheat oven to 170 degrees.

Into the bowl of your stand mixer, place 2 cups wheat flour, 1 cup white flour and 1/4 cup honey.

Heat 3/4 cup milk in the microwave for 2 minutes. Add to the flour mixture.

Add 3/4 cup hot water.  (Water should be hot to the touch, but not so hot that it burns your hand.)

Add 1 tsp. salt and 6 T. softened butter.

Turn mixer to low-speed and allow the ingredients to blend together for about 1 minute.

Add 1 T. yeast.  Mix for about 30 seconds.

While the machine is mixing, add 1 more cup of white flour.  Allow the dough to mix for another minute or so.  The dough should start to pull away from the sides of the bowl  This is an indication that you have enough flour.  If the dough remains stuck to the sides of the bowl, sprinkle a bit more flour (up to 1/2 cup) into the bowl.  Once you have the correct amount of flour added, turn the mixer to medium speed and let the dough mix for 5 minutes.

While dough is mixing, coat the sides and bottom of a 9 x 13 pan with butter.

Using scissors, cut the dough into 15 equal pieces.  Roll each piece into a ball.  I do this by pulling the dough up and snipping off a piece, placing it in the pan.  After making sure that all the pieces are pretty equal in size, roll them into a ball on your counter.

Cover rolls with plastic wrap and place in warm oven for 20 – 30 minutes, or until doubled in size.

Turn your oven up to 350 degrees, leaving the rolls in the oven as the oven heats up.

Once it is up to 350 degrees, start timing.  Cook for about 13- 15 minutes.

Remove the pan from the oven and let them rest for about 10 minutes and then brush them with butter.

Serve and enjoy!

Recipe Source: Jamie Cooks It Up

 

I love dark wheat bread like you get at Outback or The Cheesecake Factory.  This bread is a soft, sweet, hearty whole wheat bread.  The “secret” ingredient is McCormick’s Caramel Color.   Caramel color is not a food coloring.  It is burnt sugar.  You can buy or order it at Orson Gygi, which is a restaurant supply store in Salt Lake City.

This 16 oz. bottle of caramel color will be good for 2 years.  After two years, it will turn into a thick, heavy sludge that will be impossible to pour out, water down, or use.  If you want a longer shelf life for your caramel color, you may want to purchase the powdered form of caramel color from King Arthur Flour.

This recipe makes either 2 large loaves, 3 – 4 medium loaves, or 8 small loaves.

2 1/2 cups room temperature water* (100°-110°F)

4 T. butter, margarine or vegetable oil

2 T. caramel color

1/2 cup honey

Combine first 4 ingredients (water, oil, color, honey) and mix well.

3 1/2 cups wheat flour

Pour wheat flour on top of wet ingredients.

1 T. cocoa

2 T. active dry yeast

2 T. vital wheat gluten

2 tsp. salt

Add cocoa, yeast, gluten and salt.

Stir until well blended.

Allow mixture to sponge for 10 minutes.  The sponging processes gives the bran in the wheat flour a chance to absorb the liquids, resulting in a lighter loaf of bread.  You may notice bubbles, which is just the yeast at work.

In the meantime, set your oven on the Warm setting.

3 1/2 – 4 1/2 cups flour  (I used 3 1/2)

Add flour, one cup at a time, and knead until the dough clings to the hook, and cleans the sides of mixer, and is soft and elastic.

Turn oven off.

Give the top of the dough a light misting of canola oil spray and cover it with plastic wrap.  Place it in the oven until doubled in size, about 20-30 minutes.

Divide dough into 3 piles (or 2 large or 8 small), cover with plastic wrap and allow to rest for 5 minutes.

Shape loaves into desired size “logs”.

Put oats in a shallow pan.

Roll loaf in oats.

 

Cover loaves with plastic wrap and let rise in a warm place until desired size.  Don’t have them touch each other.

2 large loaves – Bake at 350 degrees for 35 – 40  minutes

3 – 4 medium loaves – Bake at 350 degrees for 35 minutes

8 small loaves – Bake at 350 degrees for 20 – 25 minutes

After baking, immediately place loaves on a wire cooling rack.

Recipe Source:  Revised from Frieda Loves Bread (found on Pinterest)

 

FULL RECIPE WITHOUT PICTURES —

SQUAW BREAD

I love dark wheat bread like you get at Outback or The Cheesecake Factory.  This bread is a soft, sweet, hearty whole wheat bread.  The “secret” ingredient is McCormick’s Caramel Color.   Caramel color is not a food coloring.  It is burnt sugar.  You can buy or order it at Orson Gygi, which is a restaurant supply store in Salt Lake City.

This 16 oz. bottle of caramel color will be good for 2 years.  After two years, it will turn into a thick, heavy sludge that will be impossible to pour out, water down, or use.  If you want a longer shelf life for your caramel color, you may want to purchase the powdered form of caramel color from King Arthur Flour.

2 1/2 cups room temperature water* (100°-110°F)

4 T. butter, margarine or vegetable oil

2 T. caramel color

1/2 cup honey

3 1/2 cups wheat flour

3 1/2 – 4 1/2 cups flour

2 T. cocoa

2 T. active dry yeast

2 T. vital wheat gluten

2 tsp. salt

about 1/2 cup oats

This recipe makes either 2 large loaves, 3 – 4 medium loaves, or 8 small loaves.

Combine first 4 ingredients (water, oil, color, honey) and mix well.

Pour wheat flour on top of wet ingredients.

Add cocoa, yeast, gluten and salt. Stir until well blended.

Allow mixture to sponge for 10 minutes.  The sponging processes gives the bran in the wheat flour a chance to absorb the liquids, resulting in a lighter loaf of bread.  You may notice bubbles, which is just the yeast at work.

In the meantime, set your oven on the Warm setting.

Add flour, one cup at a time, and knead until the dough clings to the hook, and almost cleans the sides of mixer, and is soft and elastic.

Turn oven off.

Give the top a light misting of canola oil spray and cover it with plastic wrap.  Place it in the oven until doubled in size, about 20-30 minutes.

Divide dough into 3 piles (or 2 large or 8 small), cover with plastic wrap and allow to rest for 5 minutes.

Shape loaves into desired size “logs”.

Put oats in a shallow pan.

Roll loaves in oats.

Cover loaves with plastic wrap and let rise in a warm place until desired size.  Don’t have them touch each other.

2 large loaves – Bake at 350 degrees for 35 – 40  minutes

3 – 4 medium loaves – Bake at 350 degrees for 35 minutes

8 small loaves – Bake at 350 degrees for 20 – 25 minutes

After baking, immediately place loaves on a wire cooling rack.

Recipe Source:  Revised from Frieda Loves Bread (found on Pinterest)